A scallop of veal (also beef or chicken) that is quickly grilled or sautéed.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil
- Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips
- Swordfish Paillard
- Swordfish Paillard with Leeks and Grapefruit
- Chicken Paillard with Creamy Parmesan Salad